Packaged CheeseYour cheese will never go moldy again!
But when we have a tasty bite in the fridge, figuring out how to store it properly can be difficult. Especially so it doesn’t go moldy before you’ve eaten it. Luckily, there’s a way to store cheese that stays fresh and doesn’t go moldy.
1.Hard Cheese
If you have a piece of Pecorino, Cheddar, Gruyere, or Parmesan in your fridge, you want to make sure it stays fresh.
These types of cheese, called hard cheeses, have a shelf life of around two months. That is if you memorize them properly. This means that hard cheese must be stored airtight. It is nice to shop for cheese in unique packaging. Or wrap it in parchment paper and then place a layer of cling film on top.
This will prevent the cheese from sweating and getting moldy. If mold grows on any of your hard cheeses, you can remove that mold and continue eating the cheese. Just make sure you have everything!
2.Sliced Cheese
Some examples of sliced cheeses are Monterey Jack, Emmental, and perhaps the most famous Gouda.
With these cheeses, it is always better to ensure that no air can get in. Wrap them in cling film. This keeps the sliced cheese fresh and mold-free.
3.Soft Cheese
Cheeses such as Brie, Gorgonzola, Roquefort, and Mozzarella are considered soft cheeses and require a different storage method.
Especially because these cheeses usually already contain mold (good!). These cheeses should be stored in an airtight container. And if they have to be removed, try to touch them as little as possible. Because soft cheese tends to get moldy when you touch it.
Cheese like mozzarella that was already in the water when you bought it should be added to the water over and over again. If these cheeses become moldy, they should be discarded immediately as they cannot be cured. But if you store cheese properly, mold doesn’t stand a chance. With these tips, you can enjoy cheese for weeks!
4.Works with wax paper or parchment paper
If you can’t find or don’t want to buy cheese paper, wrap it in wax paper or parchment paper, and then place it in a partially sealed plastic bag. The paper forms a barrier between the cheese and the plastic, and the plastic keeps it from drying out. If pre-cut, you can wrap the slices in paper and put them back in the original unsealed bag. You can also wrap wax paper or parchment in foil if you want to get fully sculpted. This is the method Lisa used when comparing her bag of cheese, but it still lasts far longer than storing it in the fridge as is.
5.Replace the paper every time you unpack
For cheese that sweats a lot, we recommend changing the cheese, wax or baking paper every time you unpack it. Recycled materials no longer offer the same breathability as before, so start over for longer-lasting results. Replace the brine when it deteriorates Some recommend changing the cream cheese wrapper every few days, but that’s only necessary if it’s contaminated. As long as you’re using clean dishes, you shouldn’t need to change the solution. If the solution is dirty or has an odd appearance or smell, it can be replaced with brine containing 1 tablespoon of salt in several glasses of water.The cheese absorbs some of the salt from the water, so adjust the salt level based on how salty you want the cheese to be.